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Chocolate Pumpkin Cupcakes

Indulge in Moist Chocolate Pumpkin Cupcakes This Fall

Enjoy moist Chocolate Pumpkin Cupcakes this fall, a delightful treat combining pumpkin and chocolate flavors.
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Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 54 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • ¼ cup unsalted butter softened
  • ¾ cup granulated white sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk at room temperature
  • ¼ cup sour cream at room temperature
  • ½ cup canned pumpkin puree Libby's for authentic flavor
  • 1 cup all-purpose flour sifted
  • ¼ cup black cocoa powder sifted
  • 2 ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For the Cream Cheese Frosting
  • ½ cup canned pumpkin puree dried to ¼ cup
  • 1 cup unsalted butter softened
  • 4 oz cream cheese cold
  • 2 teaspoon pumpkin pie spice
  • 3 cups powdered sugar sifted

Equipment

  • Cupcake pan
  • mixing bowl
  • electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. Cream together butter and sugar using an electric mixer on medium speed for 1-2 minutes.
  3. Add egg, yolk, and vanilla to the creamed mixture and mix for about 1 minute.
  4. Incorporate milk, sour cream, and pumpkin puree into the mixture and mix on low speed.
  5. Whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture while mixing on low until smooth.
  7. Fill cupcake liners about ¾ full with batter.
  8. Bake for 17-19 minutes, or until a toothpick comes out clean.
  9. Cool cupcakes in the pan for about 5 minutes before transferring to a wire rack.
  10. Prepare ½ cup pumpkin puree by blotting excess liquid until reduced to ¼ cup.
  11. Beat softened butter on high speed until pale and fluffy, about 5-10 minutes.
  12. Add cream cheese and mix until creamy and smooth.
  13. Mix in dried pumpkin puree and pumpkin pie spice gently.
  14. Gradually add powdered sugar while mixing on low speed until the frosting is fluffy.
  15. Transfer frosting to a piping bag fitted with a decorative tip.
  16. Frost cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use room-temperature ingredients for better mixing and texture. Allow cupcakes to cool completely before frosting.

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